Tagine of Meatballs and Peas THE MEAT BALLS 2 pounds lean ground lamb or beef 1/2 cup or so fresh breadcrumbs 1 onion, grated 5 garlic cloves, chopped 4 tablespoons chopped parsley Salt and black pepper to taste Cayenne pepper to taste 1/2 teaspoon cumin 1/2 teaspoon paprika 1/4 teaspoon cinnamon 1/4 teaspoon powdered ginger 1/4 teaspoon cardamom Pinch allspice Flour for dusting meatballs 2 tablespoon extra virgin olive oil THE SAUCE 1 can (14 ounces) diced tomatoes; or 1½ pounds fresh tomatoes, peeled, cored and diced 1 cup water 2 tablespoons tomato paste 2 tablespoons extra virgin olive oil 1 onion, chopped finely 4 garlic cloves, coarsely chopped 4 tablespoons chopped parsley 4 tablespoons chopped cilantro 1 teaspoon paprika 1/2 teaspoon cumin 1/2 teaspoon cinnamon 1/2 teaspoon powdered ginger Several pinches saffron threads Tiny pinch of sugar Salt and cayenne pepper to taste 1 to 2 cups shelled fresh peas, or frozen peas For the meatballs: Mix the ground meat with the breadcrumbs, onion, garlic, parsley, salt, black and cayenne peppers, the cumin, paprika, cinnamon, ginger, cardamom and allspice. Form into balls, about 1 1/2 inches in diameter, and roll in flour. Heat the olive oil in a large heavy skillet. Add the meatballs (work in batches, if necessary) and sauteé until evenly browned. Add more olive oil, if necessary. For the sauce: Combine the tomatoes, water and tomato paste in a saucepan. Stir in the olive oil, onion, garlic, parsley, cilantro, paprika, cumin, cinnamon, ginger, saffron, sugar, salt and cayenne pepper. Bring to a boil, reduce heat and simmer for about 10 minutes. Taste, and adjust seasonings. Combine the sauce and meatballs in a large sauté pan or Dutch oven. Add the peas and simmer over low heat for 8 to 10 minutes, until the meatballs are cooked through and the sauce has thickened and developed a rich flavor. If the sauce is too thin in texture and flavor, pour it into a small saucepan and boil it down for a few minutes, then return to the meatballs and peas. Serves 4 to 6. By Marlena Spieler, special to the San Francisco Chronicle, Wednesday, January 27, 1999 middle eastern recipe index christina m k al-sudairy subscribe!